If you have a soft spot for tropical flavors and crave something truly special for dessert, this Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe is going to be your new favorite. Imagine layers of moist, tender cake infused with luscious coconut milk and shredded coconut, all hugged by a dreamy, silky frosting that has just the right balance of sweetness and richness. Topped with a generous sprinkle of toasted coconut flakes for that perfect crunch and aroma, this cake is a celebration of everything coconut in the most irresistible way. Whether you’re baking for a family gathering or treating yourself on a cozy weekend, this recipe brings warmth, joy, and a hint of island magic to your table.
Ingredients You’ll Need
This recipe calls for simple, classic ingredients that come together effortlessly to create a stunning cake with wonderful texture and flavor. Every component plays a key role — from the fluffy cake layers to the ultra creamy frosting and the delightful toasted coconut on top.
- All-purpose flour: Provides the perfect structure for tender, moist cake layers.
- Baking powder: Helps the cake rise beautifully and stay light.
- Salt: Enhances all the sweet, coconut flavors.
- Unsalted butter: Adds richness and moisture throughout both cake and frosting.
- Granulated sugar: Sweetens the cake while contributing to that wonderful crumb.
- Large eggs: Bind ingredients together and contribute to the cake’s airy texture.
- Vanilla extract: Enhances the coconut with warm, aromatic notes.
- Coconut milk: Infuses deep coconut flavor into the batter and frosting, keeping everything creamy.
- Shredded coconut: Adds lovely texture in the cake and gets toasted to give an irresistible crunch on top.
- Powdered sugar: The secret to that dreamy, smooth frosting with just the right sweetness.
How to Make Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe
Step 1: Preparing Your Pans and Oven
Start by preheating your oven to 350°F (175°C) and greasing plus flouring three 9-inch round cake pans. This ensures your cake layers come out perfectly without sticking, setting you up for great success right from the start.
Step 2: Mixing the Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking powder, and salt. This blend will help your cake layers rise evenly and get that tender crumb we’re after.
Step 3: Creaming Butter and Sugar
In a large mixing bowl, beat the softened butter with granulated sugar until it becomes light, fluffy, and pale, usually about five minutes. This step creates the essential air pockets that make your cake airy and moist.
Step 4: Adding Eggs and Vanilla
Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Then stir in vanilla extract. This sequence builds structure and infuses a warm aroma that complements the coconut brilliantly.
Step 5: Combining Dry Ingredients and Coconut Milk
Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, starting and ending with the flour. This alternating method keeps your batter smooth and prevents overmixing, ensuring tender layers.
Step 6: Folding in Shredded Coconut
Gently fold the shredded coconut into the batter, distributing it evenly so you get delightful bursts of coconut texture in every bite.
Step 7: Baking the Cake Layers
Divide the batter evenly among your three prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Then let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Step 8: Making the Creamy Frosting
Beat the softened butter until creamy then slowly add powdered sugar along with coconut milk, continuing to beat until the frosting is smooth, fluffy, and spreadable. This frosting will create the luscious layers that make this cake unforgettable.
Step 9: Assembling and Decorating
Once the cake layers are fully cooled, frost the top of the first layer, then place the next layer on top and repeat, finishing by frosting the entire outside of the cake. Finally, generously sprinkle toasted shredded coconut over the cake for a crispy, aromatic finish that boosts both texture and flavor.
How to Serve Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe
Garnishes
Besides the toasted shredded coconut, feel free to add fresh coconut flakes or even edible flowers for a tropical touch that is visually stunning and adds a fresh coconut zing.
Side Dishes
This cake pairs wonderfully with a light fruit salad featuring mangoes, papayas, or berries to contrast the rich coconut flavors, or a scoop of vanilla bean ice cream for a classic indulgence.
Creative Ways to Present
Try cutting the cake into petite slices and serving in individual dessert cups with a drizzle of toasted coconut syrup or a sprinkle of finely chopped nuts for an elegant, bite-sized treat perfect for parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake in an airtight container at room temperature for up to two days or in the fridge for up to a week. Chilling the cake helps maintain the frosting’s texture and coconut’s crunch.
Freezing
You can freeze the cake layers before frosting by wrapping them tightly in plastic wrap and aluminum foil. Freeze for up to three months, then thaw fully before assembling and frosting for the freshest results.
Reheating
If you prefer a warmer slice, gently warm the cake in the microwave for 10-15 seconds per slice, but avoid overdoing it so you preserve the creamy frosting’s texture.
FAQs
Can I use coconut extract instead of coconut milk?
While coconut extract can enhance flavor, coconut milk adds moisture and richness to the cake and frosting that the extract alone can’t replicate, so it’s best to use both if possible.
Is the toasted coconut necessary?
Toasted coconut adds a wonderful crunch and deeper flavor contrast to the creamy frosting, but if you prefer, you can use untoasted shredded coconut or omit it entirely.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend and ensure your baking powder is gluten-free to enjoy this cake without gluten worries.
How long does this cake stay fresh?
Properly stored in the refrigerator, this cake stays fresh for about a week. The flavors even become more pronounced after a day or two.
Can I use a different milk instead of coconut milk?
You could use regular milk or a plant-based alternative, but coconut milk is key to achieving that signature moist texture and rich coconut flavor in this recipe.
Final Thoughts
With its tender layers, creamy frosting, and that irresistible toasted coconut topping, the Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe is a true crowd-pleaser that’s both comforting and exotic. I encourage you to dive into this recipe and share the tropical joy it brings. Trust me, once you taste this cake, it will quickly become your go-to dessert for every special occasion and Sunday treat alike!
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Coconut Layer Cake with Creamy Frosting and Toasted Coconut Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Layer Cake is a delightful treat featuring moist layers of coconut-infused cake, paired with a creamy coconut buttercream frosting and topped with toasted shredded coconut. Perfect for coconut lovers, it offers a rich, tropical flavor and a tender crumb that’s sure to impress at any celebration.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup coconut milk
- 1 cup shredded coconut
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 1 cup shredded coconut, toasted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking.
- Prepare Pans: Grease and flour three 9-inch round cake pans to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt, creating a uniform dry ingredient mixture.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 5 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, mixing thoroughly after each addition. Stir in the vanilla extract to infuse flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with coconut milk. Begin and end with the flour mixture, mixing gently until just combined to maintain cake tenderness.
- Add Shredded Coconut: Fold in the 1 cup of shredded coconut until it is evenly distributed throughout the batter for texture and flavor.
- Divide Batter and Bake: Evenly pour the batter into the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes, then transfer them onto wire racks to cool completely, ensuring they are ready for frosting.
- Prepare Frosting: Beat the softened butter until creamy, then gradually incorporate the powdered sugar and coconut milk until the frosting is smooth and fluffy.
- Assemble the Cake: Once the cakes are fully cooled, frost the top of one cake layer, add the second layer and frost it, then repeat with the third layer. Cover the entire cake with the remaining frosting.
- Garnish: Sprinkle the toasted shredded coconut on top of the frosted cake to add an appealing texture and a burst of coconut flavor.
Notes
- Ensure all ingredients are at room temperature for best results.
- To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F for 5-7 minutes until golden, stirring occasionally.
- Do not overmix the batter to avoid a dense cake.
- The cake layers can be made ahead and refrigerated overnight, just make sure to cover them well.
- For a dairy-free version, substitute butter with vegan butter and use a suitable powdered sugar.
